Easy Coconut Oil Popcorn Recipe – Sweet & Salty Indian Style

Last Updated on 2 months by Neha Deshmukh

Easy Coconut Oil Popcorn Recipe – Sweet & Salty Indian Style

Hey everyone! I’m so excited to share this recipe with you – it’s for a sweet and salty popcorn that’s made with coconut oil, and honestly, it’s a total game-changer. I first made this when I was craving a quick, comforting snack, and it’s been a family favorite ever since. It’s super easy, comes together in minutes, and tastes so much better than anything you’ll find in a bag. Let’s get popping!

Why You’ll Love This Recipe

This isn’t your average popcorn. The coconut oil gives it a subtle, lovely aroma and a really satisfying flavor. Plus, the sweet and salty combination is just… perfect. It’s a fantastic snack for movie nights, afternoon cravings, or even a little something special to munch on during festivals. And the best part? It’s ready in under 15 minutes!

Ingredients

Here’s what you’ll need to make this delicious popcorn:

• ½ cup corn kernels (about 80g)
• 3 tbsp coconut oil (about 45ml)
• ¼ to ⅓ cup sugar (50-80g – adjust to your sweetness preference!)
• ½ tsp salt (about 3g)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

Coconut Oil: Benefits & Regional Variations

Coconut oil is key here. It adds a beautiful flavor that complements the sweetness perfectly. In India, coconut oil is widely used in cooking, especially in South Indian cuisine. You can use refined or unrefined coconut oil – refined has a more neutral flavor, while unrefined will give you a stronger coconut taste.

Corn Kernels: Types & Quality

I prefer to use regular yellow corn kernels for this recipe. Mushroom kernels will give you larger, more rounded popcorn, which is also great! Just make sure your kernels are fresh – older kernels don’t pop as well.

Sugar: Adjusting Sweetness & Alternatives

I like to use regular granulated sugar, but you can experiment with other sugars like brown sugar or even jaggery (gur) for a more traditional Indian flavor. Jaggery will give a lovely caramel-like taste. Feel free to adjust the amount of sugar to your liking – start with ¼ cup and add more if you have a serious sweet tooth!

Salt: Enhancing Flavor

Don’t skip the salt! It really balances out the sweetness and brings all the flavors together. I use fine sea salt, but any salt will do.

Step-By-Step Instructions

Alright, let’s make some popcorn!

1. Heat the coconut oil in a large, heavy-bottomed pan over medium heat. You want the pan hot enough to pop the kernels, but not so hot that it burns the oil.
2. Add a tablespoon of corn kernels to the pan. This is a little trick to test if the oil is at the right temperature. Cover the pan with a lid and wait for them to pop.
3. Once those test kernels pop, add the remaining corn kernels, sugar, and salt. Give it a gentle stir to coat everything evenly.
4. Cover the pan again and, this is important, shake the pan intermittently. This prevents the popcorn from sticking and ensures the sugar coats everything nicely.
5. Keep cooking until the popping sounds slow down significantly – you want about 2-3 seconds between pops. This means most of the kernels have popped.
6. Immediately remove the pan from the heat and spread the popcorn onto a baking sheet to cool. This stops the popping and prevents it from burning.
7. Once cooled, break apart any clusters and store in an airtight container.

Expert Tips

• A heavy-bottomed pan is your best friend here. It distributes heat evenly and prevents burning.
• Don’t overcrowd the pan! If you’re making a large batch, do it in two smaller batches.
• Shaking the pan is crucial. Seriously, don’t skip this step!

Variations

This recipe is a great base for all sorts of fun variations!

Vegan Adaptation

This recipe is already naturally vegan! Just double-check your sugar source if you’re very strict, as some refined sugars are processed with bone char.

Adjusting Spice Level (Adding Chili Powder)

My friend Priya loves to add a pinch of chili powder (about ¼ tsp) along with the salt and sugar for a spicy kick. It’s amazing!

Festival Adaptations (Makar Sankranti Snack)

During Makar Sankranti, a harvest festival celebrated in India, we often add a mix of roasted peanuts, sesame seeds, and dried fruits to the popcorn for a festive treat.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free. You can enjoy it without any worries.

Serving Suggestions

This popcorn is delicious on its own, but it’s also great with a cup of chai or a glass of cold milk. It’s perfect for sharing with friends and family during movie night or game night.

Storage Instructions

Store the cooled popcorn in an airtight container at room temperature. It’s best enjoyed within 2-3 days, as it will start to lose its crispness over time.

FAQs

Let’s answer some common questions!

What type of corn kernels work best for this recipe?

Regular yellow corn kernels are great, but mushroom kernels will give you larger, more rounded popcorn.

Can I use a different oil instead of coconut oil?

You can, but the flavor won’t be the same. Vegetable oil or canola oil will work in a pinch, but coconut oil really makes this recipe special.

How do I prevent the popcorn from burning?

Use a heavy-bottomed pan, shake the pan frequently, and remove it from the heat as soon as the popping slows down.

Can I make this popcorn ahead of time?

It’s best enjoyed fresh, but you can make it a few hours ahead of time and store it in an airtight container. It might lose a little bit of its crispness.

What’s the best way to store homemade popcorn to keep it fresh?

An airtight container is key! Keep it at room temperature and enjoy within 2-3 days.

How can I adjust the sweetness level?

Start with ¼ cup of sugar and add more, a tablespoon at a time, until you reach your desired sweetness.